100-Proof Turkey Means Booze in Every Bite

"There's just not enough alcohol in this meal," is a
complaint rarely heard around the holidays when cups overfloweth with
Champagne, wine and spiked punches, and desserts are liberally doused in
Brandy. But Paul Hurley looked at the traditional Thanksgiving meal and thought
he could fit just a little more alcohol into it by way of the centerpiece. Yes,
he liquored up the turkey.

This is the second time the world has been exposed to the
inebriating entrée. The prototype served at another of Hurley's pubs, O'Casey's
Tavern, sold out last year. This year, the turkey's realm of influence has
expanded. It will be served at over 100 pubs in New York. But don't worry,
America, the recipe for the boozy birds will be posted in liquor stores all
over the nation in order to promote and boost vodka sales. Lest you think this
is a one trick pony...er...turkey, the bird is available infused with five
different flavors of vodka: peach, cherry, orange, lemon and apple. Hurley got
the idea from his Irish mother. "On Christmas, my mom said, 'Why not try
some vodka in the turkey?'" Hurley told the New York Post upon the bird's first
revelation last year.

In order to keep things safe, Hurley will be offering a free cab
ride to those who partake of the vodka-soaked turkey at one of his pubs. The
turkey can be enjoyed for $29.99 as an individual meal or $69 if you want one
of the pubs to make a whole bird. For those looking to reproduce the bird
themselves (for a group that is 21 or older, of course), here's the recipe,
courtesy of Paul Loftus, Executive Chef of PD O'Hurley's West End (viaGothamist):

Put turkey
breast-down the night before with the diced vegetables, one bunch each of fresh
herbs, cranberries and 4 oz of each flavored vodka. Refrigerate to marinate. On
the morning of Thanksgiving, turn the turkey breast-up and cover with herbs and
vegetables. Roast in oven at 375 degrees for three hours.